Everyday Kitchen

Brazilian/Peruvian · Baking

Brazilian Carrot Cake

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg

Brazilian Carrot Cake is a Brazilian/Peruvian dish. Blend carrots finely so the cake has an even crumb.

Prep
20 min
Cook
45 min
Rest, soak, marinate or chill
30 min
Total
95 min
Servings
10
Difficulty
Medium
Cuisine
Brazilian/Peruvian
Course
Baking

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Brazilian Carrot Cake. The photograph uses a ring mould and chocolate sprinkles; this draft uses a round tin and a chocolate glaze.
The photograph uses a ring mould and chocolate sprinkles; this draft uses a round tin and a chocolate glaze. Representative photograph of Brazilian Carrot Cake. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 10

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Cake

Glaze

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; blender; skewers; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Blend · About 7 min

  1. Heat oven to 180°C / 350°F. Blend carrots, eggs, oil and sugar from 300 g carrots, chopped, 3 eggs, 180 ml neutral oil, 220 g sugar, 280 g plain flour, 12 g baking powder until smooth; fold in flour and baking powder.

    Check: Look for this result: smooth; fold in flour and baking powder.

Bake · About 45 min

  1. Pour into a lined 23 cm tin and bake 40–45 minutes until a skewer is clean. Cool 30 minutes.

    Check: Look for this result: a skewer is clean.

Glaze · About 5 min

  1. Simmer 25 g cocoa powder, 80 g sugar, 40 g butter, 80 ml milk 5 minutes, stirring, and pour over cake.

Tips

  • Blend carrots finely so the cake has an even crumb.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use sunflower or another neutral oil rather than strongly flavoured oil.

Storage

  • Cool promptly; refrigerate covered within two hours, or one hour above 32°C / 90°F. Keep at 4°C / 40°F or below and use within two days.
  • Keep cream, custard, cheese and meat fillings refrigerated. Reheat savoury filled dishes to 74°C / 165°F; serve chilled cakes directly from the fridge.

Make ahead

  • Prepare the measured ingredients for Brazilian Carrot Cake one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Brazilian Carrot Cake?

Blend carrots finely so the cake has an even crumb.

What can I substitute in Brazilian Carrot Cake?

Use sunflower or another neutral oil rather than strongly flavoured oil.

Can I prepare Brazilian Carrot Cake ahead?

Prepare the measured ingredients for Brazilian Carrot Cake one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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